Honey Lime Chicken Enchiladas

Submitted by Kylie Walford

Honey Lime Chicken Enchiladas

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Serving: 4
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 5T honey OR 4T agave
  • 5T lime juice (freshly squeezed)
  • 1t garlic powder or 3-4 cloves crushed garlic
  • 2t chilli powder (I used sweet chilli sauce instead)
  • 8 flour tortillas (about 8" each)
  • 2 large chicken breasts
  • 1C grated cheese
  • 1 jar enchilada sauce (I substituted with salsa)
  • 1/2C milk
  • 2T sour cream
  • 1/2t cumin powder


  • Place chicken breasts in slow cooker. Combine honey, lime, garlic and chilli powder and pour over chicken. Cook on low for 6 hours or high for 3 hours.
  • Once cooked, drain out liquid and shred chicken (easiest by just using your electric mixers).
  • Preheat oven to 180. Place 1/2C enchilada sauce in a baking dish. Lay out the tortillas and add about 1/4C chicken to each tortilla. Pour over a little of the reserved liquid from cooking and sprinkle over a little bit of the cheese - reserving enough to place on top for baking. Roll up enchiladas and lay in baking dish.
  • Combine the milk, cumin, remaining enchilada/salsa, sour cream and about half a cup of the reserved liquid. Mix together and pour over enchiladas, then sprinkle with remaining cheese. Bake for 25-30 minutes until cheese is golden.
  • Inspired by a recipe from mexican.food.com

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